·         1 bag of Gluten-Free Pantry French Bread and Pizza Mix

·         ¾ cup gluten-free ricotta cheese

·         ½ cup grated parmesan cheese

·         1 cup shredded zucchini

·         1 cup sliced mushrooms

·         1 cup ground, crumbled, cooked sausage or beef

·         1 ½ cups shredded mozzarella cheese Garlic powder, oregano, basil

 

Preheat oven to 400 degrees.

1) Spread prepared dough between 2 pieces of oiled plastic wrap. Press into a rectangle, about 10-x16-inches. Remove top sheet of plastic and spread ricotta evenly over the top, leaving 1-inch border around all sides. Sprinkle remaining ingredients evenly over ricotta.

2) Roll dough gently (along the 16 inch side), using the bottom layer of plastic wrap to roll it tightly. Roll will be about 3-4 inches thick and 16 inches long.

3) Place roll onto a greased cookie sheet. Brush with olive oil and bake 15-22 minutes or until golden brown. Allow to stand five minutes after baking. Cut into slices. Serve with pizza sauce.